We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Photo: Hector Manuel Sanchez
This easy, budget-friendly dish delivers classic Cajun flavor with a modern whole-grain (brown rice) twist. We find that soaking the beans overnight yields the best texture, but if you forget, the quick-soak method will work: Bring beans and water to cover by 3 inches to a boil; remove from heat, and let stand, covered, for 1 hour. Drain and proceed with step 2. To complete the meal, serve either braised collard greens or a vinaigrette-dressed green salad on the side. The dish holds up well and can be made a day or two ahead.
How to Make It
Rinse beans, and place in a bowl with water to cover by 2 inches. Let stand 8 hours or overnight. Drain.
Heat oil in a Dutch oven over medium-high. Add andouille; cook, stirring occasionally, until browned, about 3 minutes. Using a slotted spoon, transfer andouille to a bowl, reserving drippings in pan. Add bell pepper, onion, celery, chopped green onions, garlic, thyme, sage, and red pepper to pan; cook, stirring occasionally, until softened and browned, about 7 minutes. Add beans, 6 cups water, stock, salt, and bay leaf; bring to a boil. Reduce heat to medium, and simmer, uncovered, until beans are mostly tender, about 1 1/2 hours.
Stir in andouille and rice; cover and cook 1 hour or until rice is tender. Remove from heat; discard bay leaf. Stir in chopped parsley. Top with parsley leaves and serve with hot sauce, if desired.